My eyes are always a little bigger than my stomach when it comes to stocking up on fruits and vegetables at the grocery store. I have the best of intentions as I plan to subsist on smoothies for breakfast, salads for lunch, and homemade juice for dinner, but somehow it always just falls apart. This happened yesterday as I found myself with a bunch of mushy bananas. While I thought for a second about trying to salvage them in a smoothie, I quickly thought better of it and decided to whip up a batch of chocolate chip banana muffins. This recipe is unbelievably easy and delicious!
Chocolate Chip Banana Muffins
3 overripe bananas
1 1/2 cups sugar
1 1/2 sticks melted butter
2 3/4 cups flour
2 1/2 teaspoons baking soda
2 cups mini chocolate chips (or regular! I only had mini on hand)
Preheat oven to 350 degrees. Line 2 muffin tins with cupcake liners.
Mash bananas in large bowl until smooth. Mix in sugar, eggs, and melted butter.
In medium bowl, combine flour and baking soda. Slowly add to wet mixture and stir carefully until evenly mixed.
Bake for 25 to 28 minutes, until a toothpick inserted in the center comes out clean. Let cool.